This Greek chicken pita recipe makes a simple, fresh-tasting meal that's perfect for a quick lunch or weeknight dinner.
With tender, juicy chicken breasts, sautéed onions, and a light dairy free yogurt sauce, these pitas offer a lot of flavor in every bite.
Serve them with your favorite fresh veggies or a classic Greek salad, and you'll have a new favorite go-to recipe.
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❤️ Quick Info About This Recipe
- Type: Lunch, Snack, Dinner
- Cuisne: American, Greek
- Time: 25 minutes
- Number of ingredients: 10
- Allergens: wheat free, dairy free, egg free
- Equipment needed: Skillet or Slow Cooker
🥘 Ingredients
- Pita breads (we used BFree gluten free pita bread from Walmart)
- Chicken breasts, thinly sliced
- Onion, thinly sliced
- Minced garlic cloves
- Olive oil
- Salt and pepper to taste
- Fresh herbs (such as parsley or cilantro), chopped
For the light yogurt sauce:
- Greek yogurt (we used Kite Hill Plant Based Greek Yogurt from Whole Foods)
- Lemon juice
- Olive oil
- Dried oregano
- Salt and pepper to taste
Be sure to see the printable recipe card below for the full ingredients list with measurements, instructions and tips!
🥣 Step By Step Instructions
Step 1: Make the yogurt sauce: In a small bowl, mix together all the ingredients for the yogurt sauce. Set aside.
Step 2: Cook the chicken: Warm the olive oil in a skillet over medium heat. Place the sliced chicken breasts in the pan and cook until browned and fully cooked, about 5–6 minutes per side. Add salt and pepper to taste.
Step 3: Cook the onions and garlic: Remove the cooked chicken from the skillet and set aside on a plate lined with paper towels. In the same skillet, add the sliced onion and minced garlic. Cook until the onions are soft and translucent, about 3–4 minutes.
Step 4: Warm and assemble the pitas: Heat the pita breads in a toaster or oven until they become soft and flexible. To assemble, spread a generous layer of yogurt sauce on each pita. Add the cooked chicken and sautéed onions, and finish with a sprinkle of fresh herbs.
Step 5: Serve the chicken pitas immediately, and enjoy!
⏰ Time Saving Shortcuts
- Cook the chicken, garlic, onions, and oil in the slow cooker on low for 6-8 hours or high for 3-4 hours ahead of time. shred the chicken before assembling.
👩🏻🍳 Expert Tips
- Marinate for More Flavor: Marinating the chicken in olive oil, garlic, fresh lemon juice, and oregano for at least 30 minutes adds the best flavor to the chicken.
- Cook the Chicken Evenly: Use thin strips of chicken breast or thighs to ensure they cook evenly on medium-high heat. A grill pan or outdoor grill works beautifully for this recipe.
- Warm Pitas: To achieve the perfect texture, warm your pita breads in a toaster or oven until soft and pliable. You can also wrap them in damp paper towels and microwave them for about 30 seconds to 1 minute to warm and soften them.
- Homemade Pita: If you're up for a fun way to elevate this meal, try making your own pita bread with a homemade pita recipe.
- Fresh Ingredients: Use fresh herbs like parsley or cilantro, along with fresh cucumber, tomatoes, and even bell peppers, to add a bright, fresh flavor to each pita.
🧂Substitutions & Variations
- Chicken Thighs: Swap out chicken breasts for chicken thighs for a juicier, richer flavor.
- Pita Pockets: Slice your pita to make pita pockets instead of whole pita bread for a convenient grab-and-go option.
- Greek Chicken Salad: Turn this into a Greek chicken salad by skipping the pita and serving the chicken, veggies, and yogurt sauce over a bed of fresh greens for a low-carb or keto option.
- Tzatziki Sauce: If you're craving a creamier sauce and you can have dairy, substitute the yogurt sauce with a traditional tzatziki sauce.
- Vegan Option: Use marinated tofu or grilled veggies in place of the chicken to make this a plant-based meal.
🥡 Storage & Reheating
To store: Store any leftover chicken pitas in an airtight container in the refrigerator for up to 2 days. Keep the yogurt sauce in a separate small bowl to prevent the pita bread from getting soggy.
To freeze: Freeze the cooked chicken pieces in a sealed container for up to 3 months. Thaw in the fridge overnight before reheating. Do not freeze the assembled pitas, as the yogurt sauce and veggies may not hold up well.
To reheat: You can reheat your leftover chicken and veggies in the microwave, on a sheetpan in the oven, or in the air fryer at about 350 degrees for about 10 minutes or until it reaches an internal temperature of 165°F (74°C). Warm the pita bread in the oven or toaster, then assemble your pitas with the reheated chicken and toppings.
💭 FAQ
Yes! Rotisserie chicken is a great shortcut for this recipe. Just shred the meat and heat it up before assembling the pitas.
Fresh tomatoes, cherry tomatoes, kalamata olives, feta cheese, and even French fries are delicious toppings to add to your pitas.
Yes, you can prep the chicken, yogurt sauce, and veggies ahead of time. Assemble the pitas when you're ready to eat for the best texture and flavor. They can also be served cold.
To prevent tearing, warm the pita bread properly and avoid overstuffing/layering. Use pita halves or pockets for easier handling.
A Greek salad, roasted veggies, or even a side of crispy French fries pair perfectly with Greek chicken pitas.
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Chicken Pita
Ingredients
- 4 pita breads
- 2 chicken breasts thinly sliced
- 1 onion thinly sliced
- 2 cloves garlic minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh herbs such as parsley or cilantro, chopped
For the light yogurt sauce:
- 1 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- In a small bowl, mix together all the ingredients for the yogurt sauce. Set aside.1 cup Greek yogurt, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 teaspoon dried oregano, Salt and pepper to taste
- Heat the olive oil in a skillet over medium heat. Add the sliced chicken breasts and cook until they are browned and cooked through, about 5-6 minutes per side. Season with salt and pepper to taste.2 chicken breasts, 1 tablespoon olive oil, Salt and pepper to taste
- Remove the cooked chicken from the skillet and set aside on a plate lined with paper towels. In the same skillet, add the sliced onion and minced garlic. Cook until the onions are soft and translucent, about 3-4 minutes.1 onion, 2 cloves garlic
- Warm the pita breads in a toaster or oven until they are soft and pliable.4 pita breads
- To assemble the pitas, spread a generous amount of the yogurt sauce on each pita bread. Top with the cooked chicken, sautéed onions, and garnish with fresh herbs.Fresh herbs
- Serve the chicken pitas immediately, and enjoy!
Notes
- Shortcut: cook the chicken, garlic, onions, and oil in the slow cooker. shred the chicken before assembling.
- Warm Pitas: To achieve the perfect texture, warm your pita breads in a toaster or oven until soft and pliable. You can also wrap them in damp paper towels and microwave them for about 30 seconds to 1 minute to warm and soften them.
Jessica Jeannine Clark says
This Greek chicken pita recipe makes a simple, fresh-tasting meal that's perfect for a quick lunch or weeknight dinner.